Non-Paleo Recipe Collection

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    Quick and Easy Bean Salad

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    This bean salad is ready in mere minutes so it’s perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!

    Cooking is definitely one of those things that we often find we don’t have enough time for… or at least not as much as we’d like. Well, that don’t mean that we can’t eat good stuff, does it?  
    Take this beautiful bean salad for instance… you can whip this thing up in just about as much time as it will take you to crack open 3 cans of beans. 
    Of course, if you had plenty of time on your hands, you could go through the trouble of soaking and cooking your own beans, but then you’d totally lose the “quick and easy” side of things! Besides, I think that canned beans, especially if you choose good quality, organic beans, can be just as good as home cooked. 

    For this particular bean salad, I decided to go with a combination of Kidney Beans, Lima Beans and Chickpeas, but you don’t even have to use that same trio… feel free to substitute your favorites, or to change things up a bit just for fun!
    Once your beans have been dealt with — be sure to rinse and drain them well — it’s only a matter of chopping up few things, namely a small onion, a clove of garlic, a handful of parsley and a handful of mint, then grating about a cup’s worth of red cabbage. 
    Then, simply throw all of that, along with a generous drizzle of olive oil, a couple of tablespoons of lime juice, some salt and pepper into a large mixing bowl…

    All that’s left to do then is give all the ingredients a good toss and ideally, send your salad to the fridge for a couple of hours to give all those lovely flavors a chance to fully develop, get better acquainted and make friends with one another!
    Should you be lucky enough to generate leftovers, they will keep well for up to 4-5 days in the fridge. 

    Quick and Easy Bean Salad

    This Quick and Easy Bean Salad is ready in mere minutes so it’s perfect for those occasions when you have no time to cook. Not only that, but it also happens to be a simple and tasty way to add more beans to your diet!
    Servings: 6

    US Customary – Metric

    1 19 oz can kidney beans, rinsed and drained
    1 19 oz can can chickpeas, rinsed and drained
    1 19 oz can can navy beans, rinsed and drained
    1 small onion, minced
    1 clove garlic, minced
    1 cup grated red cabbage
    2-3 tbsp fresh parsley, chopped
    2-3 tbsp fresh mint, chopped
    2 tbsp extra-virgin olive oil
    2 tbsp lime juice
    1 tbsp salt
    1 tsp black pepper

    Place all the ingredients in a large mixing bowl and toss to combine.

    Cover and refrigerate for 2 to 3 hours before serving, to allow for flavors to meld.

    Keep leftovers in the refrigerator for up to 4-5 days.

    Calories: 289kcal, Carbohydrates: 43g, Protein: 15g, Fat: 6g, Sodium: 1684mg, Potassium: 661mg, Fiber: 12g, Sugar: 1g, Vitamin A: 305IU, Vitamin C: 14.7mg, Calcium: 91mg, Iron: 4.5mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    • in Recipes of the Day

      Quick & Easy Pasta Primavera

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      Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!

      I don’t believe that one can ever go wrong in serving pasta… I mean, who doesn’t like pasta, right? Personally, I think I’ve yet to meet a pasta dish that I didn’t like!

      And this particular recipe right here? It’s a total winner; one that you’re gonna want to know by heart, one that you will want to add to your regular rotation, no doubt in my mind. 

      Not only is it super quick and easy to make, it’s also incredibly versatile. Indeed, if you didn’t have the particular veggies that I used on hand that day — or in your wanted to change things up a bit — you could make all kinds of substitutions, or even additions! 

      Likewise, if you wanted to turn this dish into a complete meal, you could very easily throw in some protein by adding a few pieces of roasted chicken, some sliced sausage, a few shrimps, some leftover roast beef, or whatever cooked meat you happen to have on hand.

      Also too, this pasta dish happens to be equally good whether you decide to eat it piping hot, at room temperature or straight out of the ice box. Can you say convenient?

      I get the feeling you’ll love this one as much as I did! 

      To start, cook the pasta — I used rotini, but any short pasta will do —  in a large pot filled with salted water, following the directions on the package.

      While that’s, happening, heat a little bit of olive oil (or any other cooking oil of your choice) in a large saute pan set over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3 to 4 minutes, or until the vegetables are slightly softened and fragrant, but not browned.

      Add the broccoli florets and chunks of asparagus, and continue cooking for about a minute, or until those 2 latest additions turn a beautiful vibrant shade of green.

      Kill the heat, or even better yet, remove the pan from the heat source.

      As soon as your pasta is cooked, drain it and add it straight to the pan.

      Now add the frozen peas — no need to even thaw them, really — lime juice, extra-virgin olive oil, herbes de Provence and ground black pepper.

      If you’re not a fan of herbes de Provence, or can’t get your hands on them, feel free to substitute Italian herbs, or even just a little bit of dried basil, thyme and oregano.

      Give this whole thing a good stir, until everything is well combined…

      Serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.

      Although like I said before, this pasta dish is also excellent served warm, or even cold… so no rush really; you can take your time!

      Pasta Primavera

      Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!
      Servings: 4

      US Customary – MetricOptional garnish Fresh Parmesan cheese shavings Chopped fresh basil leaves

      Cook the pasta in a large pot filled with salted water, according to the directions on the package.Meanwhile, heat a little bit of olive oil (or other cooking oil of your choice) in a large saute pan over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3-4 minutes, or until the vegetables are slightly softened and fragrant, but not browned. Add the broccoli florets and asparagus, continue cooking for about a minute, or until they turn vibrant green.Remove from heat, drain the pasta and add it to the pan, along with the frozen peas, lime juice, evoo, herbes de Provence and ground black pepper.Stir to combine and serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.This pasta dish is also excellent served warm, or even cold.

      Calories: 388kcal, Carbohydrates: 53g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Sodium: 614mg, Potassium: 422mg, Fiber: 5g, Sugar: 5g, Vitamin A: 3155IU, Vitamin C: 33.6mg, Calcium: 72mg, Iron: 3.3mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

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    • in Recipes of the Day

      Strawberry Mango Tuna Poke Bowl

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      If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It’s a bit like sushi in a bowl, like sushi made super easy… I’m telling you, nutritious food has never tasted this good!

      Sorry I haven’t posted in so long you guys! Well, in fact it’s only been 2 whole weeks, but for me, it feels like it’s been months! 
      You see, earlier this year, I came to the realization that keeping your body healthy is one thing, but also, and perhaps even more importantly, one needs to keep their mind healthy. The best way to do that, I find, is through meditation. I started meditating daily only just a few months ago and already, it’s literally changed my life. And now, I’m just returning from a 10 day silent meditation retreat, during which I was, obviously, completely cut out from the outside world.
      With my life being what it is these days, i.e. so unbelievably busy, I hadn’t had time to make and schedule any posts before leaving (in fact, I was so totally unprepared for this – I pretty much left my entire life on hold, almost expecting the world to wait for my return to start turning again), so I had no choice but to extend my vow of silence all the way to this very page! Ha! How’s that for dedication? 
      Seriously, though, it was one of the best experiences of my life! Hard, very hard even, but so incredibly enlightening.  It’s a bit like working out, you know: while you are doing it, it can even be extremely unpleasant at times, but feels so very good after the fact! 
      At the meditation center, we were fed a strict vegetarian diet but the food was so amazing, I got inspired to create new recipes nearly every day! So erm, yeah, expect a few vegetarian recipes coming this way over the next few weeks…
      For some reason, though, I dreamt of eating one of them delicious Poke Bowls filled with chunks of juicy mango and slices of fresh strawberries the whole time I was there. And trust me, I had LOTS AND LOTS of time on my hands to dream about it… So much so, I could almost taste it! So of course the minute I got back home, I went and got all the ingredients to make my vision come to life. Wow did it ever satisfy! 
      Honestly, if you’ve not yet experienced the amazing goodness of a poke bowl, I think now would be a good time for you to fix this! Let’s get started, shall we? 

      When making poke bowls, the first thing you wanna do is cook your rice. Indeed, it’s what takes the longest, especially since you’re going to have to let it come down to room temperature… so deal with that first, if you haven’t already. 
      Then, you’ll want to cut your fish into little cubes of about half an inch and put those cubes right into a bowl.
      Here’s a little tip for you: if you want to make your fish easier to cut, send it for a quick trip to the freezer beforehand. Not for long, really – about 20 minutes should do the trick. This will only make it a tad firmer and will help you slice up cleaner looking cubes.

      While the fish is in the freezer — if you’ve chosen to do that — you can work on making the marinade. 
      Grab a small measuring cup and in it, combine the coconut aminos  (soy sauce or tamari would also work well), sriracha, rice vinegar, sesame oil, honey and minced ginger and whisk until well incorporated; pour that right over the tuna and toss gently to coat the fish.
      Send that to the fridge for at least 15 to 20 minutes.

      While the fish is happily marinating, you’ll have plenty of time to prep the veggies and make the spicy drizzling sauce!  To make that sauce, simply combine some tahini, rice vinegar, sriracha, honey, minced ginger, toasted sesame oil and a few drops of fish sauce and whisk until smooth. Set that aside, you’re done!
      Next in line is to prep the veggies… 
      I chose to go with a combination of mango, strawberries, bean sprouts, carrots, snow peas, avocado and green onions, but feel free to make any substitutions you like. Building poke bowls is really not an exact science! 

      And now you’re ready to start building your bowls! Mound about 1 cup of the cooked rice at the bottom of 4 bowls, then top it with your choice of vegetables and finally, spoon the marinated fish over the veggies, dividing it equally between all four bowls.
      Drizzle some of that lovely spicy sauce all over the top and then, for the finishing touch, sprinkle with a pinch of sesame seeds, if you so desire.
      Enjoy your Poke Bowl without delay… (I’m not even worried about that… I just know you won’t be able to wait much longer to dig in!)

      Strawberry Mango Tuna Poke Bowl

      If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It’s a bit like sushi in a bowl, like sushi made super easy… I’m telling you, nutritious food has never tasted this good!
      Servings: 4

      US Customary – Metric

      Spicy Tuna

      Spicy sauce

      To build the bowls
      4 cups cooked calrose rice*, at room temperature
      2 cups bean sprouts
      1 large carrot, spiralized
      1 medium hass avocado, sliced
      1 mango, cubed
      8 strawberries, sliced
      20-24 snow peas
      2 green onions, sliced

      If you haven’t done so already, cook the rice according to the instructions on the package (you’ll need 2 cups of dry rice to get the required amount of cooked rice) and then let it cool to room temperature.

      While the rice is cooling, cut the tuna into approximately 1/2″ cubes and place it in a medium bowl.

      Combine the coconut aminos, sriracha, rice vinegar, sesame oil, honey and minced ginger in a small measuring cup and whisk until well incorporated; pour over the tuna and toss gently to coat the fish. Refrigerate for at least 15 to 20 minutes.

      Meanwhile, make the spicy sauce: simply combine all the ingredients and whisk until well incorporated.

      To serve, place about 1 cup of rice at the bottom of 4 bowls, top with your choice of vegetables and then spoon the fish over the veggies, dividing it equally between all four bowls. Drizzle with spicy sauce and sprinkle with a pinch of sesame seeds, if desired.

      Enjoy without delay.

      Cook the rice according to the directions on the package. You’ll need 2 cups dry rice to get the required amount of cooked rice.

      Calories: 928kcal, Carbohydrates: 124g, Protein: 47g, Fat: 26g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 784mg, Potassium: 1021mg, Fiber: 9g, Sugar: 19g, Vitamin A: 6400IU, Vitamin C: 53.8mg, Calcium: 71mg, Iron: 5mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    • in Recipes of the Day

      Gluten Free Pumpkin Hemp Seed Granola

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      You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!

      Seriously… Granola in general is so easy to make, I often wonder why I sometimes fall for the “easy and convenient option” and find myself buying some of the ready-made stuff at the store.
      After all, homemade IS so much better, not only for your taste buds, but also for your body; indeed, by making your own, you get to control exactly what goes into your morning cereal! No canola oil or refined sugar for me, thank you very much!
      This particular Pumpkin and Hemp Seed variety even happens to be gluten free, and it is so crazy crunchy and deliciously sweet, you’ll want to sprinkle some on top of everything! Try a handful over yogurt, ice cream, fruit salad, or even over your morning oatmeal!
      Oh yeah! You’ll thank me for that… 

      To start, preheat your oven to 325°F. Then, in a large mixing bowl, combine all your dry ingredients and toss really well.
      Grab a small saucepan and, in it, combine all your wet ingredients; heat that over medium heat until the coconut oil is completely melted and then pour it right over your reserved mixed cereal.

      Give everything a delicate stir until all the ingredients are evenly coated.
      And just like that, all the work is pretty much behind you now… Told you it was easy, didn’t I? 

      All that’s left to do now is dump your raw granola onto a large baking sheet and spread it into an even layer. No need to even line that baking sheet! 

      Bake your granola for about 20 to 25 minutes, or until it becomes beautifully golden brown and deliciously fragrant.
      When I say deliciously, I really mean deliciously… me says you’re probably want to be making granola regularly, if only to enjoy its aroma while it bakes! 

      Once it’s baked to your liking, remove the cereal from the oven and allow it to cool completely in the pan, then transfer it to an airtight container; store at room temperature for up to a few months.
      Yeah… like it’s ever gonna last that long! 

      Gluten Free Pumpkin Hemp Seed Granola

      You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!
      Servings: 24 servings

      US Customary – Metric

      Dry Ingredients

      Wet Ingredients

      Preheat oven to 325°F.

      In a large mixing bowl, combine the dry ingredients; mix well and set aside.

      Combine the wet ingredients in a small saucepan and heat over medium heat until the coconut oil is completely melted.

      Immediately pour the wet ingredients over the dry and stir delicately until evenly coated. Spread this mixture in an even layer onto a large baking sheet and bake for 20 to 25 minutes, or until the granola is beautifully golden brown and deliciously fragrant.

      Remove the cereal from the oven and allow it to cool completely in the pan, then transfer to an airtight container; store at room temperature for up to a few months.

      *I originally made this recipe using barley flakes instead of rolled oats, as I find them to be a tad crunchier than the latter! If gluten is not an issue for you and you can get your hands on the barley flakes, you should totally give them a try!

      Serving: 0.25cup, Calories: 192kcal, Carbohydrates: 20g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 31mg, Potassium: 104mg, Fiber: 3g, Sugar: 7g, Vitamin A: 45IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 2.2mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    • in Recipes of the Day

      Mediterranean Couscous Salad

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      Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!

      You can never have too many salad recipes now, can you? This fab Mediterranean Couscous Salad is one recipe that you’ll probably want to know by heart! The good news is, it’s so easy to make, you’ll probably only need to whip it up once and then you’ll be able to replicate it at will!
      Filled with loads of chickpeas, chunks of juicy tomatoes, crunchy yellow bell peppers and creamy little pearls of bocconcini, and very unpretentiously seasoned with tons of fresh basil, lemon juice, salt and pepper, this salad is super light and refreshing, yet incredibly satisfying.
      Absolutely perfect in the summertime, piled right next to your favorite grilled meat, it can just as well and very easily be enjoyed any time of year, and at any time of day, too! Hey, try it for breakfast, alongside a couple of pan fried eggs, why don’t you?
      Or, just enjoy it on its own, as a light vegetarian lunch or dinner… 

      A lot of people think that cooking couscous is ultra complicated and practically requires a degree in rocket-science or something. Nothing could be further from the truth! If you can boil water, you can make couscous. 
      Basically all you need to do is bring your liquid to the boil — in this case chicken broth — then as soon as it boils, dump the couscous in all at once. A ratio of 1:1 works perfectly fine, but you could go up to as much as 1.25 liquid to 1 couscous. So see? Even the measuring part isn’t totally exact science!

      Once your couscous has been added, give it a quick stir, then kill the heat, put a cover on that pan and let it rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

      While your couscous is happening, you’ll have plenty of time to prep and measure the rest of the ingredients…

      As soon as it’s ready, fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl.

      Add the rest of the ingredients to that bowl and toss gently, until well combined.

      Technically, your salad is now ready to be served, but if time permits, I strongly suggest that you put it in the fridge for a few hours to allow all those beautiful flavors to meld. Honestly, you could even afford to make the salad up to a full day ahead of time, if you wanted to.
      Any leftovers will keep for up to several days, providing that they’re kept refrigerated and in an airtight container.

      Mediterranean Couscous Salad

      Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!
      Servings: 4

      US Customary – Metric

      In a small saucepan, bring the chicken broth to the boil; add the couscous all at once, stir quickly and kill the heat. Cover and let rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

      Meanwhile, prep and measure the rest of the ingredients.

      Fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl. Add the rest of the ingredients and toss gently, until well combined.

      Serve immediately or place in the fridge for a few hours to allow flavors to meld.

      This salad will keep for up to several days providing that it’s kept refrigerated in an airtight container.

      Calories: 553kcal, Carbohydrates: 83g, Protein: 18g, Fat: 16g, Saturated Fat: 2g, Sodium: 634mg, Potassium: 553mg, Fiber: 11g, Sugar: 5g, Vitamin A: 85IU, Vitamin C: 68.1mg, Calcium: 74mg, Iron: 4mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO